Spiced Pork Tenderloin

Far from ordinary, this recipe for spiced pork tenderloin is full of flavor, very interesting flavor, in fact. A combination of two types of seeds coats the outside of the meat, which adds both flavor and texture to the moist pork beneath.

The tenderloin cooks quickly in a preheated grill, and served with a sweet and tangy mustard sauce.

Seed Crusted Grilled Pork Tenderloin

For this recipe, use two fresh pork tenderloins, which are smaller (and more tender) than boneless pork loins. These are two cuts of pork that are often confused.

2 pork tenderloins
3 tablespoons whole mustard seeds
2 teaspoons whole fennel seeds
Salt and pepper
1/2 cup brown mustard
3 tablespoons honey

Lightly crush the seeds in a mortar, or give them a couple of short pulses in a food processor. Season the tenderloins to taste with salt and pepper. Press the crushed mustard/fennel seed mixture onto the tenderloins. Set them aside to rest.

Combine the mustard and honey.

Preheat grill set up for indirect cooking to 400 degrees. Place the spiced tenderloins directly on the grill, away from direct heat. Cover grill, and cook tenderloins for 10 to 15 minutes, or until internal temperature reaches 145 degrees Fahrenheit. Remove from grill, and let rest for 10 minutes before slicing.

Serve with a generous amount of the honey mustard sauce.

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